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Monday, March 8, 2010

Roast Lamb - Blue Monday

From the kitchen of One Perfect Bite...I was sent this photo by a friend who has long insisted that photography is an art form. She's made it very hard for me to argue the point and in the process managed to stimulate my taste for lamb and excite an already chronic case of wanderlust. Hopefully, the yen for lamb will be satisfied by tonight's dinner, but wanderlust is another story. Normally, we'd just pack up and go. That would be fine if Bob and I could agree on which continent to visit, but at this juncture he's in Africa and I'm in Asia and we may have to settle the stalemate with a roll of the dice. After looking at the photograph, I decided that if I paired the photo with a recipe, I could share it with you. I still had a gorgeous piece of of lamb that had been sent to me by the folks at Lava Lake Ranch several months ago. It was a top round roast which I decided to bake and serve with a new sauce. I really like this particular cut of meat. It comes packed as a 1 to 1-1/2 pound roast which is perfect for folks who love lamb, but don't want to deal with leftovers for days on end. Roasts this size can be baked in about 20 minutes and while they require another 20 minutes to rest, they can be table ready within an hour. I decided to do a coffee based sauce but I wanted to brighten it with pomegranate molasses and orange essence or zest. It worked out well and we had a lovely meal. Here's the recipe for the roast lamb.

How interesting.. I have never used coffee in a sauce like this.. I would love to try it! I love that this recipe gives you a beautiful well prepared lamb in such a short time.. sounds like a great preparation. Thank you for sharing!

Your lamb looks truly delicious. I roasted 500g of lamb few nights ago. I did it slightly different. I chopped onion, garlic and celery finely with blender and smeared the mixture & honey all over the lamb and let it marinate for overnight. Before I roast it I topped with a lot of cracked black pepper, cumin powder, Szechuan ground pepper, 5 spice powder and pinch of chilli powder .It tastes delicious, the only disappointment is I forgotten to baste the chicken with my new purchased thermometer

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